Dr. Smriti Chaturvedi is a post-doctoral candidate from the School of Engineering, University of Guelph, Canada. Her research focuses on synbiotic foods, probiotics and prebiotics, legume-based non-dairy food products, product optimization, and food safety.Dr. Snehasis Chakraborty is an Assistant Professor of Food Technology at the Institute of Chemical Technology, Mumbai, India. He is a visiting scientist at Kansas State University, USA. His research area includes synbiotic foods, non-thermal and advanced thermal processing of foods, process optimization, kinetic modelling, shelf-life study, and sensory analysis. He is the academic editor for Journal of Food Processing and Preservation and Journal Food Biochemistry. He is also an editorial board member of the journal Applied Food Research.

• Table of ContentsPREFACECHAPTER 1Introduction to Synbiotics1.1 Probiotic1.2 Prebiotic1.3 Synbiotics1.4 Mechanism1.4.1 Probiotics1.4.2 Prebiotics1.4.3 Synbiotics1.5 Health benefits1.5.1 Metabolic syndrome1.5.2 Inflammatory bowel disease1.5.3 Irritable bowel syndrome1.5.4 Diarrhea1.5.5 Colon cancer1.5.6 Kidney and Liver Diseases1.5.7 Microbiome gut-brain axis1.6 Summary1.7 Multiple choice questions1.8 Short answer type questions1.9 Descriptive questions1.10 References1.11 Suggested readings1.12 Answers for MCQsCHAPTER 2Synbiotics in Dairy Industry2.1 Dairy products as carriers of probiotics and prebiotics2.1.1 Milk2.1.2 Yogurt2.1.3 Cheese2.1.4 Ice cream2.1.5 Butter and cream2.1.6 Powdered milk and infant formulas2.2 Health benefits2.3 Challenges faced by Synbiotic Dairy products2.4 Summary2.5 Multiple choice questions2.6 Short answer type questions2.7 Descriptive questions2.8 References2.9 Answers for MCQsCHAPTER 3Synbiotics in Non-Dairy Industry3.1 Need for non-dairy synbiotics3.2 Non-dairy products as potential probiotic carriers3.2.1 Fruits and vegetables3.2.2 Cereals3.2.3 Legumes and Pulses3.2.4 Meat3.2.5 Food processing waste3.3 The prebiotic activity of non-dairy products3.4 Processing and formulation of synbiotic non-dairy products3.4.1 Encapsulation of probiotics in the synbiotic system3.5 Health benefits3.5.1 Synbiotics for the Reducing Asthma3.5.2 Synbiotics for Enhancing the Immune System3.5.3 Synbiotics for Reducing the Risk of Cancer3.5.4 Synbiotics for trauma patients3.6 Challenges and Future Scope3.7 Summary3.8 Multiple choice questions3.9 Short answer type questions3.10 Descriptive questions3.11 References3.12 Suggested Readings3.12 Answers for MCQsCHAPTER 4Synbiotics in Cereal Industry4.1 Cereal and cereal products for the development of synbiotic products4.1.1 Oat-based products4.1.2 Malt-based products4.1.3. Wheat-Based Products4.1.4. Rice-Based Products4.1.5. Maize-Based Products4.1.6. Millet-Based Products4.1.7 Fermented Pseudocereal Beverages4.2 Summary4.3 Multiple choice questions4.4 Short answer type questions4.5 Descriptive questions4.6 References4.7 Answers for MCQsCHAPTER 5Synbiotics in Legume Industry5.1 Legumes and legume-based products for the development of synbiotic foods5.1.1 Soybeans5.1.2 Chickpeas5.1.3 Kidney beans5.1.4 Other Varieties of Legumes and Blends5.2 Processing of pro/synbiotic legume-based food products5.2.1 Pre-Treatment5.2.2 Extraction5.2.3 Fermentation5.2.4 Enhanced Functionality with Innovative Processing5.3 Fermented Pro/Synbiotic Legume-based Beverages5.4 Summary5.5 Multiple choice questions5.6 Short answer type questions5.7 Descriptive questions5.8 References5.9 Answers for MCQsCHAPTER 6Synbiotics in Fruits &Vegetables Industry6.1 F&V for the development of synbiotic products6.2 Fruit and vegetable-based products6.3 Probiotics as Starter Culture in Fruits and Vegetables-based Synbiotics Products6.4 Synbiotic F&V-based Food Product: Challenges and their possible solutions6.5 Synbiotic system from F&V-based waste6.6 Summary6.7 Multiple choice questions6.8 Short answer type questions6.9 Descriptive questions6.10 References6.11 Answers for MCQsCHAPTER 7Instant Synbiotic Foods7.1 Instant Synbiotic Food Products7.1.1 Dairy-based7.1.2 Fruit and vegetable-based7.1.3 Cereal and legume based7.1.4 Food waste based7.2 Drying methods7.2.1 Spray drying7.2.2 Freeze drying7.2.3 Foam-mat drying 7.3 Advantages of powdered synbiotic foods7.3.1 Longer shelf life7.3.2 Specialty food7.3.3 Health benefits7.4 Summary7.5 Multiple choice questions7.6 Short answer type questions7.7 Descriptive questions7.8 References7.9 Suggested Readings7.10 Answers for MCQsCHAPTER 8Screening and Evaluation of Synbiotics8.1 Screening methods8.1.1 Selection of Probiotics8.1.2 Selection Criteria for Prebiotic8.2 Evaluation techniques8.2.1 Evaluation Techniques for Probiotic Properties8.2.2 Evaluation Techniques for prebiotic properties8.3 Summary8.4 Multiple choice questions8.5 Short answer type questions8.6 Descriptive questions8.7 References8.8 Suggested Readings8.9 Answers for MCQsCHAPTER 9Market Profile of Synbiotic Foods9.1 Global market for Synbiotic products9.2 Market Synopsis of Synbiotic Products9.3 Summary9.4 Multiple Choice Questions9.5 Short answer type Questions9.6 Descriptive Questions9.7 References9.8 Suggested Readings9.9 Answers for MCQsCHAPTER 10Commercial Aspects and Challenges with Synbiotics10.1 Commercialization of Synbiotics in the Marketplace10.2 Challenges with Synbiotics10.2.1 Physiological challenges10.2.2 Ecological challenges10.2.3 Challenges during processing10.3 Future Recommendations for Categorization of Synbiotics10.4 Multiple-Choice Questions10.5 Short answer type Questions10.6 Descriptive Questions10.7 References10.8 Suggested Readings10.9 Answers for MCQsCHAPTER 11Synbiotic food products